Bring water to a boil.Add honey, stirring constantly, bring back to boil. A waxy froth will form; skim off with a strainer. Continue stirring and skimming until the froth no longer forms.Cool mead. I pass mine through 30' of 1/2" copper tubing, coiled and immersed in 10 lbs. of ice. Otherwise seal it in a sanitized food-grade 6 gallon bucket. You can use a bleach solution, just make sure you rinse very well with hot water. When pouring mead, allow it to splash as much as possible, to add oxygen to it.Once mead is at room temperature, sprinkle a package of champagne yeast over the surface, and seal the bucket with a lid with an airlock in it.After a month or two, rack the mead off of the lees with a racking cane into a sanitized bucket or carboy. Now and from now on, take great pains NOT to aerate or splash the mead. Seal the container for a year, checking the water in the airlock periodically to ensure it doesn't evaporate away. If in a carboy, keep it in the dark. In any event, keep it in a cool place, like a closet.After a year, carefully rack it into sanitized bottles and cork.